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Here are the Editor's Picks articles for the Mexican Food Site! These are the top ten articles that your Mexican Food Editor feels are most important for you to read. Enjoy!
1. Mexican Refried Beans with Pineapple Salsa Recipe
16th September is Mexican Independence Day and I am celebrating this momentous occasion with a quintessentially Mexican dish: “frijoles refritos”, otherwise known as refried beans. This description, however, is a misnomer as the beans are only fried once.
2. Pork Carnitas Recipe
Tender, succulent, rich and satisfying, Mexico’s carnitas are one of the most irresistible of Mexican dishes. The very first thing I look out for when I set foot on Mexican soil is a street or market stand which is serving them and then I know I am home again at last.
3. UNESCO and the Cuisine of Mexico
UNESCO has never included food and cooking in its “intangible cultural heritage” awards, but on 16 November 2010, it bestowed this honour upon Mexican Cuisine, a decision which was greeted with tremendous personal and national excitement and pride.
4. Peanut Brittle Recipe from Veracruz
The Aztecs called the peanut tlalcacahuatl or cacao of the earth as it grows underground, and in the state of Veracruz, it makes an appearance in a variety of guises, Palanquetas de Cacahuate, or peanut brittle, among them.
5. Veracruz - El Torito Cocktail Recipe
Little Bull, the Jarochos’ favourite tipple, packs a powerful punch. Based on heady fire water and tinned milk, both evaporated and condensed, El Torito is sweet and sickly, yet deeply refreshing – let alone hopelessly moreish and a thirst quencher redolent of warm tropical climes!
6. Veracruz - Mole de Xico
Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. Its flavours are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and wonderfully jammy. It is not fast food but very manageable and worth the effort.
7. The Drinks of Mexico – Horchata Recipe
In Mexico, grains and nuts are used to concoct horchata, one of the most popular aguas frescas, fresh waters, which are sold in huge glass jars at market stands, in ice-packed barrows on the streets, and in restaurants. One of its greatest talents is its ability to calm a chilli blasted palate!
8. Veracruz - Picadas Recipe
The Veracruzana Picada, like its sister, the Pellizcada, is a very regional member of the vast clan of Mexican antojitos – snacks based on corn, cooked, served and consumed mainly on the streets and in the markets.
9. The Drinks of Mexico - Fruit Cooler Recipes
On a hot day, Mexico’s aguas frescas or fresh waters are a taste of heaven. They are not as dense and rich as an actual juice, as water is often added to give the required lightness and breezy zest and there are countless varieties on offer.
10. From Poldark to Pachuca – A Pasty’s Journey
The Cornish pasty is a stalwart of British gastronomy, steeped in tradition, history and folklore. However, it has travelled widely, following the Cornish tin miners across the globe, and in the 19th century, it reached Mexico and the silver mines of Pachuca and Mineral del Monte.
Be sure to visit the Mexican Food Archives for all the articles!
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